Salad lyonnaise


Salad lyonnaise
Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs.

Here is a slightly simpler version with shredded lettuce instead of dandelions.
27 K 3.8/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: December 29th 2021
For 2 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Salad lyonnaise
Cut 1 slice bread (here it's the good old traditional French baguette) into small cubes and set aside.

Stage 2 - 15 min.
Salad lyonnaise
Prepare ½ lettuce and shred. Put in a salad bowl with the chopped parsley.

Stage 3 - 8 min.
Salad lyonnaise
Pour ½ tablespoon oil into a small frying pan on high heat. When good and hot, add 100 g small pieces of bacon.

Fry until browned, stirring from time to time.

Stage 4 - 1 min.
Salad lyonnaise
Add the lardons to the salad, but keep the fat in the frying pan.

Stage 5 - 5 min.
Salad lyonnaise
Put the pan with the bacon fat back on the heat and add the bread cubes.

Fry until browned all over.

Stage 6 - 1 min.
Salad lyonnaise
Add to the salad bowl.

Stage 7 - 2 min.
Salad lyonnaise
Add the vinaigrette dressing and mix well.

Stage 8 - 5 min.
Salad lyonnaise
Reheat 2 poacheds eggs (20 seconds in the microwave, for example).

Serve plated up (or "dressed"): a bed of salad with a poached egg on top (or 2 if you have a hearty appetite).

Stage 9
Salad lyonnaise
For an attractive effect, you can cut open the poached eggs just before serving so that the yolk runs over the salad, or leave this for your guests to do themselves.
Remarks
Ideally, aim to keep some warmth to the salad by adding the lardons and croutons while they are still really hot, then serve immediately.

If you do find some young, tender dandelion leaves, lucky you! Try adding them to your salad instead of lettuce for an authentic taste of Lyon.
Keeping: Should be eaten as soon as possible while the croutons and lardons are still crunchy.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %580 RDI=50 %90 RDI=10 %920 RDI=50 %3,860 RDI: 50 %
Per 100 g20 RDI=9 %140 RDI=10 %20 RDI=3 %230 RDI=10 %950 RDI: 10 %
Per person50 RDI=20 %290 RDI=30 %40 RDI=7 %460 RDI=20 %1,930 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Sulfites, Mustard, egg
How much will it cost?
  • For 2 people : 2.55 €
  • Per person : 1.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020337 K5 1 hour 15 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017464 K4.2 2 hours 15 min.
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3rd 20201.70 M 304.0 7 days 15 min.
How to prepare spinach
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
June 5th 20153.39 M3.5 1 hour 9 min.
Loin of pork with herbs and julienne vegetables
Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
November 27th 2015359 K4.2 2 hours 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page